Spring Color Recipes

This week’s lineup is truly color-rich, from ruby-red rhubarb and green asparagus to purple Huckleberry Gold potatoes, rainbow Swiss chard and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: Spring ramps, locally-foraged Morel mushrooms, Grana-style cheese and Arborio rice for risotto, plus Italian Rustica bread, farm-fresh eggs and a ripe and fruity French Rosé.

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.

Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Purple Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Fall Comforts Recipes

As the last leaves flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—rich, flavorful risotto accented with our signature chicken stock and golden sautéed Chanterelle mushrooms, plus fresh pumpernickel bread, farm-fresh eggs and a vibrant produce selection that includes unique black Japanese squash, Lacinato kale, Chioggia radicchio and incredibly juicy Cara Cara oranges. Also complemented by a beautiful assemblage of decorative squash, this lovely autumn meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.

Here are a few recipe ideas for the week:

Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Cara Cara Orange Salad with Arugula & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.

Kale Gratin with Parmesan Bread Crumbs
This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.

Kale-Potato Frittata
This easy frittata is baked in a skillet with hearty kale, fragrant garlic and Grana-style cheese.

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

Risotto Night Recipes

Much like the autumn leaves bursting into brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful produce, from Acorn squash and broccolini to crisp-tart apples and spicy, peppery greens. Celebrate this beautiful bounty with a rich, warm risotto made with both our housemade duxelles and fall Cremini mushrooms, plus Pain au Levain bread and all the ingredients for a blue cheese and candied pecan spinach salad to serve alongside.

Here are a few recipes ideas for the week:

Mushroom Risotto
Made with Cremini mushrooms and duxelles, this creamy and delicious recipe is a favorite here at the farm on cool evening.

Spinach Salad with Apples, Blue Cheese & Candied Pecans
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.

Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.

Mustard-Roasted Cauliflower
Try making this elegant side dish with your favorite wholegrain mustard.

this week's recipes
holiday accoutrements

farm & garden notes
hi, november!

gifts & more
favorites from the farm

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.